Beet Brownies
These beet brownies are so decadent and chocolately, you won't believe there are beets in the batter! In just 45 minutes with simple ingredients, this chocolate beetroot brownies recipe creates a texture that beats (no pun intended) any other traditional fudgy dark chocolate brownies.
Servings: 16 brownies
Calories: 284kcal
Ingredients
For The Brownies
- 3 Beetroot roasted, peeled, and diced
- 1½ cups Unsweetened Apple Sauce
- ¼ cup Tahini
- ½ cup Unsweetened Oat Milk
- 2 cups All-Purpose Flour
- 1 cup Whole Wheat Flour
- ¾ cup Cocoa Powder
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 cup Coconut Sugar
- 7 oz Vegan Chocolate Chips
For The Chocolate Frosting
- 1½ Ripe Avocado
- ½ cup Unsweetened Cocoa Powder
- ⅓ cup Maple Syrup
- 2-3 tsp Unsweetened Oat Milk
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a 8x8 square baking dish with parchment paper, set aside.
- Add the cooked diced beets, apple sauce, tahini and oat milk to a high-speed food processor. Blend until smooth.
- In a separate bowl whisk together the remaining ingredients, except the chocolate chips.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Stir through the chocolate chips.
- Pour into prepared baking dish and cook in the preheated oven for 20-25 minutes minutes. The brownie will be slightly cracked on top but still gooey on the inside.
- Allow the brownies to cool completely in the tin before removing.
- To prepare the frosting: While the brownies are cooling, add all frosting ingredients to a high-speed food processor and blend until smooth and fluffy.
- Top the cooled brownies with frosting and slice into 16 pieces. Store brownies in an airtight container in the fridge for up to 3 days.
Notes
- Make sure to blend the wet ingredients until smooth so that there’s no beetroot lumps, you may need to scrape down the food processor several times in between blending.
- Any plant based milk will work in this recipe.
- Be sure not to overcook to ensure deliciously fudgy brownies.
- Adjust the thickness of the frosting to suit your needs by adding more or less oat milk.
- To make gluten free sub the flours out for gluten free flour.
Nutrition
Serving: 1brownie | Calories: 284kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 58mg | Potassium: 366mg | Fiber: 7g | Sugar: 20g